Steps

1. Remove the stems from 10 Shiso leaves, cut them in half lengthwise, then julienne.
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2. Finely chop about 10cm of Green onion.
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3. In a bowl, add 200g of Ground pork. Mix in 1 tbsp Cooking Sake (Rice Wine), 1/4 tsp Salt, 1 tsp Potato Starch, and 1 tsp Sesame Oil, and knead until sticky.
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4. Add the chopped shiso leaves and green onion to the pork mixture and combine.
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5. Lightly grease a frying pan.
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6. Dip 2 sheets of Rice Paper in water and place them overlapping in the frying pan. [Key Tip!] Using two layers of rice paper creates a more substantial dumpling.
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7. Spread the meat filling onto the rice paper, leaving about a 2cm border.
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8. Fold the edges of the rice paper inwards to enclose the filling.
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9. Dip another 2 sheets of Rice Paper in water and place them on top of the filled rice paper.
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10. Once the rice paper is softened, use a spatula to tuck the outer rice paper edges inwards and shape the dumpling.
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11. Heat over medium heat and cook until the bottom of the dumplings is browned.
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12. Once browned and they can move smoothly in the pan, transfer them to a plate.
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13. Cover with another frying pan and flip the dumplings back into the pan.
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14. Add 1 tbsp Water to the pan, cover with a lid, and steam-fry over medium heat for 5 minutes. [Key Tip!] Steaming ensures the filling is cooked through.
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15. Remove the lid and cook again until the bottoms are browned. [Key Tip!] Searing the surface at the end creates a fragrant aroma and a crispy texture.
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16. Once both sides are nicely browned and cooked through, transfer to a plate.
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17. Cut into bite-sized pieces and serve with your favorite dipping sauce like ponzu or vinegar soy sauce. Enjoy!
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